Best Ossobuco Recipes

Best Ossobuco Recipe

Main ingredients

Veil shanks (Ossobuco) – 6 pieces, each with a thickness of 1 to 1 ½ inches. This is around 2 kgs in total.

Ground pepper

Kosher salt

Flour (all purpose) – 1 cup

Extra virgin oil – 1 cup

Unsalted butter – 1 tablespoon

Yellow onion – 1 piece

Carrots – 2 pieces, medium

Celery sticks – 1 piece

Garlic – 10 cloves

Wine (white) – 1 cup

Chicken stock – 1 cup

Canned tomatoes – 1 can

Bay leaf – 1

Thyme – 3 pieces

Minced parsley – 2 tablespoons

Lemon zest – 1 lemon


Method

Turn on your oven and set to 165 degrees Celsius or 330 degrees Fahrenheit.
Start by rubbing both pepper and salt on the Ossobuco
Place the flour into a bowl. Gently place each Ossobuco in the flour too coat it.
Once coated, set aside. Heat olive oil in a large pan

Once the olive oil is shimmering, add the Ossobuco gently on the pan. Avoid overcrowding the Ossobuco in the pan.

Cook each Ossobuco until its brown on all sides. Set each piece aside until all the pieces are browned.
You can always add more oil when it’s over in the pan.

Once all pieces are set aside, add a little butter to the same pan. Once melted, add the chopped celery, chopped onions, chopped carrots and three cloves of garlic.

Let these vegetables cook in medium heat until soft. You can stir occasionally to avoid sticking.
After around 5 minutes, the vegetables should be soft. Add the canned tomato and the wine.
Take the Ossobuco and add the pieces gently to this mixture. The pieces should be spread out evenly to avoid any layering.

The liquid mixture at this point must cover at least almost fully. If the mixture is too little, you can always some stock or even water.

Let this whole mixture simmer and include the bay leaf at this point.
Take the simmered Ossobuco pieces and place in the pre heated oven. Cover them with a parchment paper then leave them to bake for 2 hours. After 1 hour, remove the cover and let them continue cooking.

As the pieces bake, take a small bowl and add your zest, parsley and remaining cloves of garlic.
Stir this mixture well and add half of it to the baking Ossobuco in the last 20 minutes.
Once the pieces are ready, place them in a platter and serve while hot. The remaining zest mixture can be used a garnish as you enjoy the meal.


Visit:  Best Ossobuco Recipe  For More Recipes

Best Ossobuco Recipe

Main ingredients

Veil shanks (Ossobuco) – 6 pieces, each with a thickness of 1 to 1 ½ inches. This is around 2 kgs in total.

Ground pepper

Kosher salt

Flour (all purpose) – 1 cup

Extra virgin oil – 1 cup

Unsalted butter – 1 tablespoon

Yellow onion – 1 piece

Carrots – 2 pieces, medium

Celery sticks – 1 piece

Garlic – 10 cloves

Wine (white) – 1 cup

Chicken stock – 1 cup

Canned tomatoes – 1 can

Bay leaf – 1

Thyme – 3 pieces

Minced parsley – 2 tablespoons

Lemon zest – 1 lemon


Method

Turn on your oven and set to 165 degrees Celsius or 330 degrees Fahrenheit.
Start by rubbing both pepper and salt on the Ossobuco
Place the flour into a bowl. Gently place each Ossobuco in the flour too coat it.
Once coated, set aside. Heat olive oil in a large pan

Once the olive oil is shimmering, add the Ossobuco gently on the pan. Avoid overcrowding the Ossobuco in the pan.

Cook each Ossobuco until its brown on all sides. Set each piece aside until all the pieces are browned.
You can always add more oil when it’s over in the pan.

Once all pieces are set aside, add a little butter to the same pan. Once melted, add the chopped celery, chopped onions, chopped carrots and three cloves of garlic.

Let these vegetables cook in medium heat until soft. You can stir occasionally to avoid sticking.
After around 5 minutes, the vegetables should be soft. Add the canned tomato and the wine.
Take the Ossobuco and add the pieces gently to this mixture. The pieces should be spread out evenly to avoid any layering.

The liquid mixture at this point must cover at least almost fully. If the mixture is too little, you can always some stock or even water.

Let this whole mixture simmer and include the bay leaf at this point.
Take the simmered Ossobuco pieces and place in the pre heated oven. Cover them with a parchment paper then leave them to bake for 2 hours. After 1 hour, remove the cover and let them continue cooking.

As the pieces bake, take a small bowl and add your zest, parsley and remaining cloves of garlic.
Stir this mixture well and add half of it to the baking Ossobuco in the last 20 minutes.
Once the pieces are ready, place them in a platter and serve while hot. The remaining zest mixture can be used a garnish as you enjoy the meal.


Visit:  Best Ossobuco Recipe  For More Recipes